Chicken Tikka Quesadillas
This quesadilla is a good reason to make a double batch of Chicken Tikka: serve chicken tikka bowls or tacos for dinner one night and have these quesadillas for lunch the next day. The quesadillas get an extra hit of freshness from a mixture of Pico de Gallo and white onion, and we serve it with an escabeche-mint cream on the side—both of which you will have made for the tacos already.
Makes 2 quesadillas
¼ cup Pico de Gallo (this page)
¼ medium white onion, chopped
2 13-inch flour tortillas
2 cups shredded Mexican-style cheese blend, store-bought or homemade (see this page)
1½ cups chopped cooked Chicken Tikka (about one-third of the recipe on this page)
1 cup Escabeche-Mint Crema (this page)
In a small bowl, combine the Pico de Gallo and onion and mix well.
Heat a large pan or cast-iron skillet over medium-high heat. Place a tortilla in the pan and cook until it is lightly browned, about 30 seconds. Turn the tortilla over and spread 1 cup of the cheese evenly over the top. Sprinkle the Chicken Tikka over the cheese, then spoon the Pico/onion mixture over the chicken. Cook until the cheese begins to melt, about 3 minutes.
Fold the tortilla in half and cook for 45 seconds, then turn the quesadilla over and cook for another 45 seconds on the other side. Transfer the quesadilla to a cutting board and cut it into 4 wedges.
Repeat with the remaining tortilla and fillings. Serve with the Escabeche-Mint Crema on the side.